Mouthfuls Of Heaven

Schnecken

2009-10-19T18:14:00.009+11:00

God I love them - Nigella Lawson

Well, high praise indeed - if Nigella "loves" them, then they truly must be good good good! And decadent and naughty and truly luscious. A friend recommended them to me a long time ago and the only regret I have about making them is that it too me too long to actually do it!

The verdict: OMG THESE ARE AMAZING!! I think this is my favourite recipe so far! Both to cook and especially to eat. Oh my.

You have the fun of making dough (I love seeing it go from a shaggy mess to a smooth springy ball, and then watching it rise).

And then the syrup, which looked to me to be more of a butter mix - until I microwaved it for 30 seconds and it was definitely a syrup then!

I don't think this is a necessary step, but it does make it easier to put the syrup into the muffin tins!

Then the fun of rolling out the dough - actually, that part wasn't a heap of fun, the dough was really springy and I thought it would never roll out to the required size (60x30cm/24x12") but it got there eventually - or close enough anyway!

Then you sprinkle the dough with the sugar and cinnamon mix, roll it up into a lengthwise sausage, and slice it into 12 pieces. These go into the syrup/nut filled muffin tin holes, and are left to rise for a while before baking!

Unusual or substituted ingredients: None - all are easy to obtain (unless you live in the US, which bizarrely doesn't seem to have golden syrup easily obtainable - let me tell you, you guys are missing out! Get it if you can! Light corn syrup is NOT an acceptable substitute!! I did have to buy demerara sugar, as I don't keep it in my pantry, but that was no hassle.

Special utensils or cookware: Just a muffin tin. Preferably one with nice DEEP muffin holes. Mine does not have deep holes, and even while the dough was rising (the second rise, once it's in the muffin tin) the syrup overflowed out of the holes!

It was even worse during the baking!! I had to put a tray under the muffin tin to catch the overflowing syrup. Let me tell you, it smokes up in the oven and makes a sticky sticky mess!
Repeatability: Oh yes! In case you didn't get it before, this stuff is GOOOOOOOD! I will definitely make these again. Preferably when I've got a crowd to feed, because they really are very rich. But they also go very well the next day, especially after a little bit in the microwave. Oh yes, they were just as good the next day!
Sauciness: See above re sauciness!! Nigella's final instruction is "Leave to cool, then apply to face - as if you needed my encouragement". Schnecken is saucy, sticky and oh so satisfying!
Overall pleasure level: If I could give these 11/10, I would! Heck, since I can make the rules, I'm going to - 11/10 for these!! Fantastic!! Make them, you won't regret it! Next time, I might try them with pistachios, rather than walnuts. Or maybe cashews. I don't think you can lose!

Maple-Pecan Bread

2009-10-13T17:21:00.004+11:00

this is a bread that comes into its own with cheese - Nigella Lawson
The verdict: Look, pretty much any bread eaten warm out of the oven is going to be good. It smells good and it tastes good (especially with lots of butter!). But I don't know about this particular bread. Maybe I need to make it again - I'm not entirely sure I cooked it enough this time, it seemed a little doughy in the very middle.

Unusual or substituted ingredients: Nothing particularly unusual, although you don't often put maple syrup in a bread mix! I also used walnuts rather than pecans (a substitution which, despite the name of the recipe, Nigella suggests!).
Special utensils or cookware: None! Bread really is very very simple to make!

Repeatability: I think I should make this again to try and do a better job. I think next time I would mix the nuts in at the same time as mixing the dry ingredients - Nigella suggests you "sprinkle" them in while kneading, but I found this very difficult. The recipe uses mostly wholemeal flour, and I find it far denser than white flour. I felt I didn't get the nuts mixed in to the middle of the dough very well at all. I think the kitchenaid would have done a far better job of mixing them in!

Once the bread was cooked, a lot of nuts seemed to "fall off" when I was cutting it. But it still was very nutty!

Sauciness: As Bells has earlier said, bread is earthy rather than saucy! This wasn't too bad, and it was good with cheese. It'd be good to serve at a party! I've found warm bread is always a crowd pleaser!
Overall pleasure level: Hmmm, I think I'd give this 6/10.

Mini Cheesecakes

2009-05-31T19:03:00.005+10:00

These are very easy to make, but I do have to say that lining the mini-muffin tins with the digestive biscuit crust can get a little tedious. This is where your darling children come in - their little fingers are made for the job - Nigella Lawson

The verdict:

I agree entirely with Nigella - these really are very easy to make. Not having any darling children though meant I had to struggle a little with the tin lining. Not to worry, it was worth it!

Unusual or substituted ingredients:
No unusual ingredients at all - although I've got to say that either Nigella has way overestimated the quantity required for the biscuit base, or underestimated the amount of filling required. If you are going to make these, either halve the amount of the biscuit base, or double the amount of the filling (that's what I'll be doing!) .

I also found the amount of butter specified for the biscuit base wasn't quite enough to get the right consistency of "sand" for the base - it did stick, but not as much as I'd have liked - thus making the lining of the teeny tiny muffin forms even harder!

Special utensils or cookware: I don't have mini-muffin tins, so I used a cupcake tin, silicone mini-cupcakes and individual tart cases. I spooned the mixture in and pressed it down with the spoon and then my fingers - getting it up the sides was the hardest, but it was ok in the end.

I used the magimix to crush the biscuits and add the butter to a sand-like consistency, and then washed it and reused it to mix the filling - very easy. It is a baked cheesecake, but only for 10 minutes, so it keeps a nice consistency.

Repeatability: I made these for a playdate with a couple of friends, and I think they were a good choice - can be made the day before, are very easy to transport, no annoying cutting required, just the right size for an after-lunch dessert or with coffee. I would definitely make these again. Just with more of the filling!

Sauciness: These are light and tasty - and would be very easy to modify by adding some berried to the mixture (either before cooking or just on top), or perhaps swirling some melted chocolate through the mix.

Overall pleasure level: Hmmmm, I think these are a 7.5 out of 10 for me. Sweeeeeet!

Easter Nests

2009-04-11T13:18:00.006+10:00

Yes, these are cute; yes, they are kitsch, but I love them all the same - Nigella Lawson

The verdict: How could you not love easter nests? Cute, so easy to make, and hello? chocolatey!

Unusual or substituted ingredients: I wasn't sure if I'd be able to buy shredded wheat here (it's such an English sounding ingredient!), but yes, in the cereal aisle, there it was. It comes in pillow like biscuits (about the size of weetbix) so it needs to be broken up, and that's about the hardest job of all in this recipe. That, and not eating the chocolate before you melt and mix it with the shredded wheat.

Oh, and stopping your husband from eating the bird's eggs (sugar coated solid chocolate eggs, not actual bird eggs!!) straight out of the bag.

Special utensils or cookware: None. This is a no-bake recipe - the most "baking" you have to do is melting the chocolate with a bit of butter in the microwave!

Repeatability: This is a very quick and easy thing to whip up at easter - if you are having people over for coffee or having a lot of kids (grandchildren, nephews and nieces, whatever) it is easy to make these. Nigella must make them big, as she got 5 nests out of the mix. I got 12. I don't think you want them too big, to be honest.

Sauciness: Well, you know how I feel about chocolate - it's always saucy! This is a simple recipe though that Nigella includes in her "children" chapter - it is definitely something that the kids could make with some help, and I'm pretty sure they'd make a big mess, but have fun doing it!

Overall pleasure level: I didn't mind these at all! 7 out of 10 for me! Happy Easter everyone!

Pizza Casareccia

2009-03-25T20:11:00.000+11:00

While we all struggle to produce that thin-crusted, charcoal redolent pizzaiolo's pizza and fail, the Italians recognise that you need to go to the pizzeria for that and have instead devised a home-made alternative, doughier and with more topping, but very good in its own but different way - Nigella Lawson

The verdict: I LOVE homemade pizza - homemade from scratch that is! It is so easy and so yummy, and makes you feel very clever. I know pizza is so easy to get delivered, but when you have the time to make it (which I happen to have right now) it is so worth it!

Unusual or substituted ingredients: The great thing about pizza is that you can pretty much use what you've got in the fridge. Most people will have some cheese (even cheddar is fine!) and a bit of meat and some onion and capsicum or mushroom, or whatever you like on a pizza. You can go gourmet or traditional, whatever you like! The recipe (while it gives toppings) is really about making the pizza base.

Special utensils or cookware: None at all! You just need a bowl, a flat surface (on which to knead) and a baking tray. Although if you are me, feel free to cheat by using a KitchenAid with a dough hook for the kneading part - frees up a few minutes in which you can chop the toppings!

Repeatability: I will definitely make this again! Nigella suggested that this pizza should feed 4 people "generously". Husby and I ate all but one piece between us for dinner, it was that good!!

Sauciness: Mmmm, yes. I really liked that the recipe used half a tin of chopped tomatoes, rather than tomato paste, for the sauce. Interesting that this is spread on the pizza base before it is baked, and then you put the toppings on and bake again, enough to melt and brown the cheese (mmmm melted cheese!)

Overall pleasure level: Erm, I think mmmmmmmm melted cheese probably sums it up really!

Boston Cream Pie

2009-03-16T21:13:00.005+11:00

This is not a pie at all but a cake ... . ...and for some reason the addition of chocolate brought the word 'cream' into play. - Nigella Lawson

Yes, this is a cake. And it doesn't have cream in it (well, not really). But it does have chocolate, and it does have a custardy filling. And it's a layer cake. What more could you want?

The verdict: It's pretty good in the eating, although the construction failure left me disappointed. The picture in the book shows a very thick, very yellow custardy filling, with thick chocolate ganache just oozing slightly over the side of the cake.

Yeah, my version didn't quite go like that. I guess I didn't cook the creme patissiere filling enough, and even though I was rocking on the chocolate ganache making to 'Born Slippy' by Underworld, I probably didn't beat it enough either. Hence the filling and icing ran right off the cake onto the cake plate. And the table. Sigh. It still tasted good!

Unusual or substituted ingredients: Just Nigella's usual fat-free fare of double cream, milk, chocolate, eggs, sugar and butter (and a few other bits and pieces. Nigella uses her victoria sponge recipe for the cake bit. Who knows if this is traditional, but it works fine - a fairly plain solid-ish cake is probably best I suspect.
Special utensils or cookware: I made the Victoria sponge part using the food processor - last time I made it I did it the traditional way, but I figured I'd try the magimix this time.

That might explain why the cakes turned out somewhat flatter than I would have liked?

Repeatability: This cake is pretty fussy to make - you have to do the cakes, then the custardy bit (creme patissiere) and then the chocolate ganache - the ganache part is done in a saucepan, using an electric hand mixer - optional is the grooving part described above - and so it does require you to set aside some time for the baking etc, and then the construction. But it's an impressive looking thing (or at least, it would be if the filling didn't all run out) and so is a good choice for impressing non-baking guests!

Sauciness: C'mon, anything with chocolate ganache (with plenty left over) is bound to be a bit saucy!

Overall pleasure level: Hmm, 6.5 out of 10 for this. Would have scored higher but for my disappointment after the construction phase.

Autumnal Birthday Cake

2009-03-02T19:50:00.008+11:00

That's a benefit of using this as a birthday cake: you can allow yourself a little ironic leeway - Nigella Lawson

I'm not entirely sure it was ironic that I made this cake for a friend who's birthday is February 29, and who turned 41 this year - I did joke that it was entirely appropriate that I was making him an autumnal cake as he entered the autumn of his years at the junction of summer and autumn!

The verdict: With a cake that uses almost half a litre of maple syrup (in the cake and the icing) I'm not sure why I was so surprised when it tasted almost like pancakes!

Unusual or substituted ingredients: Well, I've mentioned the maple syrup already - quite expensive it makes it too, if you use the real stuff (at least here in Australia!) - but definitely worth it, I think - I'm always a bit suspicious of things like "maple flavoured syrup".

Special utensils or cookware: Nothing special required, if you are a baker and have the required tins! It did have an unusual method (well, at least, one I've never used before) to make the icing. It uses egg whites, maple syrup, sugar and a few other bits and pieces - which is beaten with an electric hand mixer in a glass bowl over a saucepan of boiling water, until it thickens like meringue. It was quite amazing to watch the mixture change from a browny syrup into fluffy white meringue!

Repeatability: I've been wanting to make this cake for a while but kept putting it off because it looked a bit fussy and time-consuming - but it's not really that bad at all - I mean, it's clearly not the quickest cake, having to do the cakes and then the icing, but for such an impressive looking cake, it's worth it!

Sauciness: Definitely! Especially the yumbo icing. I really was amazed at the flavour of this cake. And really moist too - very good cake, definitely something a bit different!

Overall pleasure level: I give this an 8.5 - moist delicious autumny goodness!

Banana Bread

2009-02-21T12:16:00.007+11:00

This is the first recipe anyone hesitant about baking should try: it's fabulously easy and fills the kitchen with that aromatic fug which is the natural atmospheric setting for the domestic goddess - Nigella Lawson

OMG I can't believe I haven't baked anything for the blog for over 6 months! - RoseRed

The verdict: Yes, it really is a very good banana bread - I just finished the last piece today, a week after making it, and it was still moist and deliciously banana-y. I've been, somewhat indulgently, eating it for breakfast, but it would be the perfect morning or afternoon tea cake - because it is very cake-y, not so much with the bread-y.
Unusual or substituted ingredients: I'm not sure I've had a banana bread with sultanas in it before - I almost didn't use them, but decided I would, since how would I know if it was a good idea unless I tried it? And it was a good idea, as was the idea to heat the sultanas in a small amount of rum before adding them to the mix - it's barely discernable in the end product, but it just adds that certain something. You could, of course, leave out the sultanas and/or the alcohol if you wanted and I'm sure it would still be an excellent banana bread.

Special utensils or cookware: None at all. I used a silicone loaf pan (love my lovely tupperware) and it came out very cleanly, I suspect it would do the same in a regular loaf pan.

Nigella does ask you, in the method, to combine the dry ingredients (flour, baking powder, bicarb soda and salt) in a bowl and combine it with a wooden spoon or your hands. You then mix the combined dry ingredients into the buter/sugar/egg/banana mix. While I did this, to be honest I can't see the point of combining it in a separate bowl. Next time, I'll just put them all in a sifter and sift them into the wet ingredients. Nigella doesn't say to sift the flour, and there may be a reason for this, but it seems to be a much easier way of achieving a similar outcome!!

(Also, a word of warning and reassurance - the wet mix - butter, sugar, eggs, banana - looks a whole lot like ... erm ... curdled vomit (sorry!) while you are mixing it. But once you add the flour, it looks just like a regular cake mix - so don't think you've done something wrong if it looks a bit off initially, ok!)

Repeatability: I would definitely make this again. I always seem to have overripe bananas, and this is a great recipe for using them up. Like all banana cake/bread recipes, there is an indication of the number or weight of ripe bananas you should use - me, I just use what I've got (as long as it isn't a ridiculously different number) - I don't worry if it is one more or one less banana, it all seems to work out in the end.
Sauciness: Sticky and moist and delicious!

Overall pleasure level: I give this 8.5 out of 10. I do love a banana recipe, especially one that keeps so well. Yum.

Key Lime Pie

2009-01-12T19:46:00.005+11:00

The sourness of the limes sets off its temple-aching sugariness - Nigella Lawson

The verdict: This is a good pie. In a way, it's not so much a pie as a base with some light, fluffy filling that is the most unfilling pie filling I've ever had. Confused? Sorry. I was at first too - really, I was expecting the kind of creamy, citrus-intense filling you get in a lime (or lemon) tart. Even though I read the recipe and saw that you are to whisk egg whites, it didn't quite sink in. The results are good though.

Unusual or substituted ingredients: None. Lime, biscuits, eggs, sugar. Oh, that said, Nigella herself talks in the intro to the recipe about the fact that you probably won't be able to find key limes and that maybe you can get key lime juice but she just uses regular limes. So it's not so much a key lime pie, as a wannabe key lime pie. Never mind.

Special utensils or cookware: You'll need a springform tin and some way to crush the biscuits for the base. I did it all in the food processor then pressed the crumbs into the foil lined tin with the bottom of a container as above. I must say, it was inspired of me to think of lining the tin. She didn't say to do it but I did it because my tin is showing signs of age. It's a very soft, floppy pie, the foil helped it not fall apart completely once it's done.

Repeatability: I'd do this again quite happily but I'd do some things differently. I think I'd cook it longer and I'd aim to do more accurately what she says, which is to make sure the base goes up the side of the tin a bit more. It's a floppy filling - it needs support.

It comes out of the oven having risen like a souffle, but then it sinks down a little. Nigella says this is how it should be. I rather liked the uneven, golden rise on mine!

Sauciness: Very saucy, if, like me, you have a husband who is made infinitely happy by the promise and subsequent cooking of a lime flavoured dessert!

Overall pleasure level: Vastly pleasurable. It's easy to throw together (even with the whisking of egg whites, which is not something I'm thrilled about generally speaking). High pleasure for minimum effort really. We gave it a 7.5 out of ten, because really, it has to be made again and probably even again and again to be perfected.

Butterscotch Layer Cake

2008-11-17T17:45:00.006+11:00

This is the sort of cake that people call 'very rich' but then go on to have three slices with languorous ease - Nigella Lawson

The verdict: This is, hands down, one of the best cakes I've ever had the pleasure to make. It was great fun, taught me a thing or two and turned out perfectly. You can't ask for more.

Unusual or substituted ingredients: For this cake, you need to make caramel before you even start the cake. Not being much of a confectioner, this presented a challenge for me.

I was a bit nervous and in fact ruined the first batch. All that boiling sugar syrup turns to burnt caramel in an instant. Despite Nigella warning that caramel is meant to burn, I don't think she meant this much.

I made it again, and the second time, it was the warm, golden brown you expect. You put that aside and get on with the cake which is one of those lovely 'blitz everything' recipes that I love Nigella for.

She asked for Golden Caster Sugar and I finally figured out that in Australia, CSR produce 'Raw Caster Sugar' which I'm reliably informed is the just the thing. It, along with the brown sugar (she asked for light muscvado) gives the cake a lovely, not overly cloying richness.

The caramel is later mixed with 400g of cream cheese which sounded really, really odd to me but then I'm not technically a caramel lover so I was open to whatever she said to do, even if it did sound odd. Blended together, it makes the most delicious icing and filling.

Special utensils or cookware: I finally got to use the sponge tins I bought a long time ago. That's the only thing, really, that you'll need to get if you don't have some already. The rest is standard.

Repeatability: After a string of Nigella failures, which I haven't documented here because, well, I'm not keen on dwelling on such things, I was beginning to lose faith, but this cake is about as good as it gets. I just loved it. I made it for my husband's 40th birthday - he requested it after we spent a while leafing through books, and it delivered. Make it. It's fabulous.

Sauciness: So delightfully rich, so beautiful to look at - you can't beat it. Decadent and saucy!

Overall pleasure level:

If the amount of times I told the story of this cake at work today is any indication, it's got a high pleasure rating from me. I loved looking at it; I loved eating it; I loved serving it. Loads of pleasure to be had from this special treat. I'm giving it 9 out of ten for all round greatness.

Torta alla Gianduia

2008-08-12T09:11:00.003+10:00

Welcome to our newest Mouthfuls of Heaven team member, Georgie! We're thrilled to have her helping us out, sharing the Nigella love!
Bells and RoseRed.

"Anything that has a whole jar of Nutella in it is already a winner in my book" - Rose Red

Or, if you're from the more working-class neck of the woods, Nutella Cake.

The verdict: A winner indeed. Despite some mistreatment in the form of my temperamental oven, this cake was moist but firm, rich and importantly, chocolatey. Definitely on my make-again list.

Unusual or substituted ingredients: I made the recipe to spec, including a 400g jar of chocolate-hazelnut spread, ground hazelnuts and quite a bit of dark chocolate. Double cream for the ganache topping. All readily available, but not often in my pantry.

Oh, and Frangelico liquer, both in the cake and the ganche topping. Nigella suggests substituing with rum or similar; easily done, depending on preference and availability, I think.

Special utensils or cookware: None. Baked in a springform tin.

Repeatability: Certainly. Go the whole hog with the toasted hazelnuts on top for a special occasion, or just the ganache, or even your regular choccy butter icing with a dash of liquer for everyday. It's a lovely dense, moist cake (being all nuts and no flour), so would keep rather well for several days.

I did break the cardinal rule here though: I didnt read the recipe all the way through. Cooking instructions are for 40 minutes at 180oC, "until the sides come away from the pan"; after that time, it was still very moist in the centre. Yes, the sides had come away, but it was pretty wet in there still. So I gave it another 15 minutes (with 5 minute-ly checks).

If I had kept reading, to the part where Nigella says " unmould the cooled carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece." I may have twigged that the cake is supposed to be fairly moist.

Sauciness: Oh yes, very high. Not only are there good bowls to lick, plus an empty Nutella jar, this combine two of my favourites, chocolate and hazelnuts.

Overall pleasure level: Very good indeed. This was given an very solid 9 by those who partook. Bumped up to a 9.5 with double cream on the side. Yeah, baby!

Apple and Walnut Cake

2008-06-25T21:43:00.006+10:00

The cake is lovely, but in an unfancy 'cucina rustica' kind of a way - Nigella Lawson

I've always thought that you can't go wrong with an apple cake (or any kind of apple dessert) - and this cake proves it.

The verdict: This is one great cake. I was a bit worried about it during the making of it, for a whole range of reasons, but it turned out so well, in so many ways!Unusual or substituted ingredients: Nigella warns that walnut oil is expensive - in fact, she says not to buy it specially for the cake, and suggests using olive oil instead - which is exactly what I did! I also did not use the walnuts, as I'm not a huge fan of them. So I guess it's really just an apple cake - although it's not "just" an apple cake! Nigella also specifies using Cox apples. I just used what I had in the fruit bowl - 2 pink ladies and a granny smith. And I think I forgot to put in the cinnamon (whoops!)
Special utensils or cookware: Nothing special except for a 20cm springform tin - which of course I don't have! I've used bigger tins before and the cake hasn't quite worked, so I used my old faithful ring tin instead - and hoped like heck the cake wouldn't stick - I made sure I greased and floured the tin thoroughly! And it worked (phew!)
Repeatability: Oh I would definitely make this cake again - it was a highly successful cake, made for a work morning tea - and it keeps so well, it was also afternoon tea, and then morning tea again the next day. I'm sure it would keep for 3-5 days in cool weather!
Sauciness: I possibly used a bit too much apple - because when I mixed the apples in with the rest of the cake mix, it didn't seem to mix too well - the apple was hardly even coated. Nigella says the mix will be "stiff" but this was ridiculous!! Fortunately it settled, and expanded, nicely when cooked!
Overall pleasure level: This was fabulous, appley, with just a hint of rum and a very nice, moist texture - 8/10 for me!

Rhubard Cornmeal Cake

2008-06-08T09:59:00.005+10:00

'You can never have too many rhubarb recipes in my book - Nigella Lawson

The verdict: I would agree with Nigella on this one. RoseRed might not. But I love the stuff. I actually made this quite some time ago and forgot that I'd taken the photos in readiness to write it up. So my memory may be a little sketchy. I'm hoping the photos bring the memories back. Note to self: annotate recipes more often!

Unusual or substituted ingredients: I recall I did this recipe as written. N o modifications. 500g of rhubarb is a lot if you have to buy it because the bunches are small and expensive I think. I plan to grow my own from now on.

Also, polenta/cornmeal is probably unusual for some people. I seem to always have it in the house but never seem to use it. My attempts at making baked polenta are futile but in things like cakes, I think it works a treat.

Other that that, it's just got the usual suspects, butter, bi carb, vanilla, eggs, sugar.

Special utensils or cookware: None. Just a spring form tin.

Repeatability: I've not made it since but I definitely I will make it again. I recall it was dense and moise, sweet and tangy.

Sauciness: It's more your good, solid cake than a saucy one. With a dollop of cream though....that might take it to another level!

Overall pleasure level: Again, from memory, I think I would have given this about an 8. Maybe more, but without certainty I can't say for sure. Looking at the photo above, I remember the slightly crusty top and those delicious jewels of rhubarb dotted throughout the tender cake. Lovely!

Bells

Roxanne's Millionaire's Shortbread

2008-04-11T08:16:00.006+10:00

Amazingly, Nigella doesn't give any kind of Nigella-esque quote for this recipe. Don't know why, because it is a very Nigella-esque recipe! - Rose Red

The verdict: You know, when I first saw this recipe I thought "oh, shortbread dipped in chocolate. Whoopee". Clearly I didn't read past the first sentence, because this recipe is actually what we in Australia usually call Chocolate Caramel Slice - much more descriptive of what it actually is. Although the idea of calling it Millionaire's shortbread is very apt - it is as rich as all get out! Unusual or substituted ingredients: Nothing unusual. Just sweet sweet sweet - condensed milk, golden syrup, chocolate. Plus flour, butter and sugar for the shortbread. And because milk chocolate could not be decadent enough, I used dark chocolate. But of course!
Special utensils or cookware: Nigella says this recipe introduced her to the concept of both melting chocolate in the microwave, and also making caramel in the microwave. Having never made caramel at all before, I can't comment on the relative benefits, but it was very quick and easy to use the microwave. Nigella cautions to regularly check and stir the caramel to avoid burning it, and I followed this advice to the letter. In fact, I quite possibly didn't cook the caramel enough (about 5 or 6 minutes I think), but it still worked out absolutely fine! Amazing actually, watching the condensed milk caramelise.

Repeatability: Oh, I would definitely make this again. For sure! It is darn hard to cut though. The chocolate on the top cracked and so it ended up being a bit messy. Perhaps if the chocolate was a bit thinner it would be easier. Also, I recommend cutting into small pieces - it really is very rich.

Sauciness: Oh yeah baby! Plenty of bowls to lick with this recipe! As well as the tin of condensed milk (am I the only one who can confess to eating condensed milk straight from the tin? Sometimes my mum would have a tin in the fridge with leftovers, and my brother and I would compete to eat it in secret, a teaspoonful at a time...heaven!)

And you really get your hands dirty making the shortbread - I thought I would never get all that butter rubbed into that flour. But I got there in the end.

Overall pleasure level: I know some people find this too rich (husby wouldn't even try a tiny piece) but for me, it was divine! 10 out of 10. Make it - you won't regret it! (and lest you think I ate it all by myself, I took most of it into work!)

Butter Cut-Out Biscuits

2008-02-29T08:14:00.007+11:00

Any time you want to play supermummy in the kitchen, here is where you start - Nigella Lawson

I admit it, I've been a bad bad baker over the last couple of months. Oh, I've got plenty of excuses, but really, I've just been bad. So I finally forced myself out of my baking rutt, and these are the result.

Aren't they pretty!!

The verdict:
Unusual or substituted ingredients: None. You should have everything you need in your pantry. Except perhaps a range of food colouring, which is why I've got pink, blue and white (not because I like girl and boy biscuits or anything like that. In fact, kill me if I ever make blue biscuits for a boy's party, or pink ones for a girl).

Special utensils or cookware: A range of cookie cutters is probably a good idea. That way, you won't be forced to use your Christmas shapes and the overly large gingerbread person shape, rather than, say, numbers as Nigella uses in the book, or animal shapes or whatever. Must remember to buy some new shapes next time I'm in the homewares store.

Otherwise, you just wizz it all up in the kitchenaid or with a handbeater, whatever takes your fancy.Repeatability: The mix makes a lot of biscuits - Nigella says around 50-60 and for once I think I pretty much got the number she suggested, or at least I would have except for giganto ginge! You can also freeze the dough ("it makes sense - in a smug, domestic kind of way - to wrap half of this in clingfilm and stash it in the deep freeze until next needed" - thanks Nigella!)
Sauciness: The rolling out of the dough and cutting the shapes is pretty darn messy. You refrigerate the dough for an hour before rolling/cutting. If the weather is warm, keep it in the fridge a bit longer (eg 1.5 hours) and make sure you roll and cut quickly.

And don't roll too thin. Or else you won't be able to pick up the shapes and get them on the baking tray without them breaking. Ask me how I know!
Overall pleasure level: Not only pretty, but pretty darn good, although it's the icing that really makes them! I'm giving them a 7.5.

Flora's Famous Courgette Cake

2008-02-11T20:14:00.000+11:00

If courgette cake sounds dodgy to you, think about carrot cake for a moment; this is just an adaptation of that (though if you feel its safer, don't tell people it's made of courgettes until after they've eaten it). - Nigella Lawson

The verdict: Something had to be done with the zucchinis my garden is producing. Admittedly, this recipe only takes 250g and that big one my hand is on weighs a kilo, but you know, Rome wasn't built in a day, so this recipe was a good start.

With the delicious lime curd luxuriously sandwiched between the layers and a decadent layer of a lime flavoured cream cheese topping, it's a wonderful explosion of flavours.

Unusual or substituted ingredients: Well, as Nigella says in the quote above, some people might think zucchini in a cake is weird. I don't. Neither does my husband. He was just glad to see me using one of the monsters! Everything else in the recipe is pretty standard cake fare. Nigella said the raisins could be optional, so I opted not to include them. I'm not really one for raisins etc in cakes.

Nigella also suggested using a good quality shop bought lime curd filling if you wished, boosting it with a squirt of lime juice, but I opted to make the lime curd. It took about 5 minutes. Too easy. Although I take issue with the use of a whole egg.

I didn't get a photo of it, but I would have thought that a custard kind of filling would require only the use of egg yokes, not whites. The whites, even while I whisked it briskly, left trails of cooked white. They weren't noticeable in the eating of the cake, but they disturbed me nonetheless. Next time, I'd just do the yoke.

Special utensils or cookware: This is a two layer cake. Fortunately, I not long ago bought a couple of Victoria Sponge tins.

Repeatability: This, I'm certain, will be dragged out every year when I have zucchinis to burn. It's not time consuming (as you might think it is). There's a bit of a wait while you let everything cool down, so don't imagine you can whip it up quickly before guests come for afternoon tea. Otherwise, it's a winner!

Sauciness: It's saucy alright. Layers of rich, lime flavoured creaminess go a long way towards making this a decadent, delightful and impressive cake. Topped with a smattering of chopped pistachios, it's perfect.

Overall pleasure level: You can't beat it. The cake itself is wonderfully light - some vegetable based cakes aren't. It's a 10 out of 10 for me.

Rosebud Madeleines

2008-01-07T17:01:00.000+11:00

It was the curled in smallness of these tender sponge biscuits, as well as the fact that they're flavoured with rosewater, that made me name them as I have - Nigella Lawson

The verdict: At long last - a joint effort between Bells and RoseRed! And mmmmm, these were delicious! They are in the biscuits section of the book, but really, they are more like little sponges or cupcakes, particularly if you make them in a "normal" sized madeleine tin.

Unusual or substituted ingredients: Rosewater is the unusual thing. If you can't find rosewater, you could probably use a bit of orange juice and orange zest, or maybe just vanilla essence. The rosewater really does give a lovely scent and flavour though, so try to find some if you can. Bells found some at an Indian groceries shop. Other than that, standard ingredients like flour, butter, sugar and an egg. Interestingly, not much of any of them. We had our doubts as to whether the mix would make the 48 madeleines Nigella says it would. She's obviously used teeny tiny madeleine tins, because we got 12 out of the mix.

Special utensils or cookware: Madeleine tin. Of which I (RoseRed) now have two, given that I'd already bought one and promptly forgot that I had it, so I bought another one - which I will return, as I really don't think I need two madeleine tins.

Repeatability: I would totally make these again. Possibly with different flavours, just to see how they turn out. They'd be great for a girl's fairy party, given they are so pretty, and simple, to make. Just leave yourself enough time - as Nigella asks you to refrigerate the mix for an hour, then leave it out of the fridge for another half an hour, before you actually bake. Not sure why. Not sure why you can't just refrigerate for half an hour and be done with it. Can anyone shed any light on this? At least you can make them the day before - just don't be tempted to eat them all before the event!

Sauciness: Not saucy - pretty! When they're still in the tin, they look pretty bland but flip them over and you have these gorgeous little shell shapes, all golden and delectable!

Overall pleasure level: These were delicious - the perfect afternoon tea fare, which is exactly what they were made for. Simple and delightful!

Christmas Cupcakes

2007-12-16T19:20:00.000+11:00

These beauties also make a very good alternative to mince pies - Nigella Lawson

The verdict: I'll second the alternative to mince pies view, not being a fan of them myself. These are hands down much better , in my view.

Unusual or substituted ingredients: These are almost a gingerbread cake - mixed spice, sour cream, coffee, chocolate - they're not really kiddie cupcakes. I made these for a grown up afternoon tea and they went down very well.

The cake in the center is Nigella's Spice Cake from Feast. It was RoseRed who was visiting at the time who came up with the idea to arrange them all on one plate and to use the left over white icing to ice the spice cake. Inspired!

I used Orchard White Icing instead of mixing up royal icing and I didn't use cranberries and green icing leaves as Nigella did. I used red and green glace cherries cut up by RoseRed!

Special utensils or cookware: I bought some special cupcake papers for these but other than that, nothing special.

Repeatability: These will be pulled out every Christmas until, well until forever. I intend to make them every year.

Sauciness: Oh they're delighful. I always think of decorated cakes as being a bit more for kids but I felt like RoseRed and I made these into a work of art!

Overall pleasure level: 10 out of 10. Perfect! If anyone wants to make these for Christmas, let me know. I'll hand out the recipe.

Snickers and Peanut Butter Muffins

2007-11-25T07:47:00.000+11:00

These muffins have a special charm: I think the ingredients speak for themselves - Nigella Lawson

These muffins are just another example of what my sister calls "Nigella's insane levels of indulgence" - Bells

And both Nigella and Bells' sister are right - the ingredients definitely say to me "this is insanely indulgent, but just a little bit special". How could it not be with a recipe that contains these:

The verdict:
Unusual or substituted ingredients: Hey, did anyone know that 6 tablespoons of peanut butter is over half a jar?? I didn't, until I made these! And while some may call peanut butter and 3 snickers bars unusual, the only substitution I made was regular caster sugar for golden caster sugar.
Special utensils or cookware: Standard utensils and cookware all the way. I have to say, it is hard to get an exact measure of a tablespoon of peanut butter (it's just so sticky!) and so I guestimated my tablespoons. I probably ended up putting a bit too much in, which made the muffins a little dry or crumbly, but they were still quite edible!

Repeatability: These were good, but won't be the first on the list to make again, I have to say! Sauciness: Well, come on, how could they not be, with 3 chopped snickers bars!! The caramel and chocolate goes all goey and yum, but the slight saltiness of the peanut butter ensures they aren't too sickly sweet.
Overall pleasure level: Hmmm, this is a hard one. I think 6.5 for these. So very very wrong but so very very right!

Nigellan Flatbread

2007-11-15T20:05:00.000+11:00

Look, the name is meant to be a bit of a joke.....Nigella Lawson

The verdict: I've long wanted to make these partly because I think the name is amusing (she's referring to the black seeds, called Nigella Seeds) and partly because I love the idea of making such a take away staple. I've only ever had flat breads from Indian restaurants and while I love them, I fancied the idea of making my own. But don't worry, I won't be making these each time we get Indian takeaway. That would just be silly.

Unusual or substituted ingredients: Being a bread making veteran now, I have a well stocked cupboard for such things, but you'll need to get some instant yeast and Nigella seeds. I found them easily a long time ago (remember the Poppy seed incident?) They're a kind of onion seed, I believe.

Special utensils or cookware: None. Just bowls and baking trays!

Repeatability: I will do these again. And again. And again. They were astoundingly easy because you don't let the dough rise as long as regular bread (an hour at most) and they only take 8 mins in the oven. I made them for a dinner party and as they cooked, I whipped them out and wrapped them all layered in foil to keep them warm in a very low oven. I served them with fresh dips.

Sauciness: I think my guests were incredibly impressed. 'You made these? Seriously?' Talk about a feel good cooking experience!

Overall pleasure level: See above. Huge feel good result. As Nigella herself would say, maximum pleasure for minimum effort. 10/10

Baklava Muffins

2007-11-01T10:36:00.000+11:00

...these taste so good: gooey, crunchy, soft and filling; sticky buns for the slapdash cook - Nigella Lawson

The verdict:

I must have been feeling very slapdash the day I made these because everything just felt right.

Unusual or substituted ingredients: The recipe asked for demerera sugar but I was all out so I just used plain raw sugar.

The wonder of these muffins is that you make a mixture of chopped walnuts, demerera or raw sugar and cinnamon which will later make a kind of filling. I struggled not to eat too much of this mixture myself.

Special utensils or cookware: Just a muffin pan and muffin papers. Sadly, I ran out of all the muffin papers I needed. Who knew you would ever run out of muffin papers when they come in a pack of 200?

After you've made the plain muffin mixture, you half fill a cup, add the filling (Yum!) then add more mixture. Finally, top it off with a sprinkling of the remaining filling.

And yes, I did have some filling left. I hadn't eaten ALL of it.

Then bake.

Repeatability: I can see myself making these many, many times.

Sauciness: Given that baklava is one my personal favourite middle eastern desserts, I think it's pure genius to replicate the idea in muffins. And the true, saucy joy? You pour honey over them at the end of the baking, while they're still warm! Finger licking sticky goodness.

Overall pleasure level: 9 out of 10 for me. Near perfection. I should have got a photo of the inside of them, where the nuts and sugar make a river of sweet, crunchy delight that shows up when you bite into them. Wonderful.

Mini Pavlovas

2007-10-23T07:51:00.000+10:00

It's a palaver, but worth it: they look so pretty people can't stop themselves - Nigella Lawson

One word for these: YUM! And it's not really a palaver, it's actually fairly easy to make these!!

The verdict:
Unusual or substituted ingredients: Only if 8 egg whites is considered unusual. Now all I need to do is find a recipe which uses 8 egg yolks! Special utensils or cookware: A large oven would be helpful - with enough room for 3 baking trays - or at the very least, 2 large baking trays - this recipe makes 18 mini pavlovas (or 16 in my case, but I could have easily made them slightly smaller!) As always, the KitchenAid made the mixing a whole lot easier!

Repeatability: Pavlova has always been a favourite dessert of mine (to bake as well as to eat!). I thought the recipe I always used (from A Cook's Companion by Stephanie Alexander, in case you were wondering) was a total winner - but I have to say, I am a big fan of the mini pavlova. I think because you get more crust?
Sauciness: Oh yeah, these were a huge hit! I served them up just with the whipped cream, plus raspberries, blueberries and banana slices on the side, so that our guests could choose their own adventure in terms of toppings!
Overall pleasure level: Even though these aren't chocolate, I do think I have to give them a 10. And because the recipe makes so many, they are like a gift that keeps on giving. Dessert on Saturday night, Sunday lunch and then tonight as well. Mmm mmmmm.

Burnt-butter Brown Sugar Cupcakes

2007-10-14T10:18:00.000+10:00

It's difficult to explain the wonderful resonant taste that burnt butter has, but think of it as a kind of mouth-filling nuttiness - Nigella Lawson

I've always been intrigued by the name of this recipe - it sounds kind of nice (mmm brown sugar) but odd (hmmm, burnt butter?). Looking around for something relatively quick and easy for a girls gathering I thought I'd give these a try. Somewhat ironically, I also burnt the cupcakes, just a little bit...it was a mistake, honest!

The verdict:
Unusual or substituted ingredients: Golden caster sugar and golden icing sugar are hard to come by and certainly don't live in my pantry on a regular basis. So good old regular caster sugar and regular icing sugar did the trick.
Special utensils or cookware: None! These are made in a food processor - so easy! Although they aren't quite as quick as I thought, in that the burnt butter bit takes a while as you are supposed to wait until the butter re-solidifies after "burning" it. I'm not sure how long that is supposed to take but I imagine hours! So I put it in the fridge for a while and used it runny. I'm not sure it made any difference to the outcome!
Repeatability: Yeah, these were good - if I had enough time I would definitely make them again - I'd clarify the butter in the morning and make them in the afternoon - very easy!
You melt and stir the butter until it is a deep gold colour - this is the difference between regular butter and the now-burnt butter. Leaving it to cool also allows a bit of sediment to settle to the bottom.
Sauciness: These really do have a resonant, nutty taste - the only flavour comes from the burnt butter, the brown sugar and a little bit of vanilla. Oh, and the tons of icing which Nigella has you make - as usual, I made less than recommended and still had some leftover. Nigella directed the icing be smeared messily - so that's what I did!
Overall pleasure level: I'd give these a 7 - a good adult cupcake, not too rich but just a little bit complex in the eating.

My Mother-in-Law's Madeira Cake

2007-09-30T11:22:00.000+10:00

It's just one of those plain cakes you can't see the point of, until you start slicing and eating it - Nigella Lawson

The verdict: I've made this cake numerous times, prior to this blog. I made it again recently when I felt like making something simple and comforting. Read on though and you'll learn about the rather amusing mistake I made.

Unusual or substituted ingredients: The recipe is for a plain, lightly lemon flavoured cake, which came from Nigella's mother-in-law. The plain one is excellent but I like the variation to make it into a lemon poppyseed cake.

Take a close look at the photo above. Not until I was starting to gather the photos for this post did I realise what I'd done.

Do they look like poppyseeds?

No. They're in fact NIGELLA SEEDS! What a scream. I am highly amused by this, not least of all because of the name. I asked Sean if he noticed something odd about the cake and when I explained I'd accidentally used Nigella Seeds (which, if you don't know them, are a kind of onion seed) he said he had not noticed at all. Truth be told, neither had I. We have eaten it drowned in a lemon sugar syrup though, which might have disguised the faint onion flavour a bit!

Special utensils or cookware: None. It's as straight forward as you can get.

Repeatability: I'll make this cake and its variations again and again and again.

Sauciness: It's not so much a saucy cake as a good, simple and very gratifying cake. That said, you can do as we did and up the stakes by making a lemon sugar syrup, heating up a slice of cake in the microwave, dousing it in syrup then adding a dollop of cream or a scoop of vanilla ice cream. A winner, for sure.

Overall pleasure level: This cake is wonderful. The greatest pleasure for me is in the sugary, crispy surface you get by sprinkling caster sugar over the surface before you bake it. It splits the cake open and creates a delightful, light, crisp crust. This is an 8 out 10 for me. Nigella seeds and all. Although next time, I'll make sure it's poppyseeds I've got, not Nigella seeds!

Cream Cheese Brownies - challenge accepted!

2007-09-13T20:52:00.000+10:00

umm, they worked for me... - Rose Red

I just had to cook them for twice the recommended time (40 minutes all up). I hope this doesn't mean I am an evil person...